You have probably seen of Steak au Poivre (Peppered Steak) served at French Bistros. This is a Vietnamese twist on that with pork chops! Traditionally, Steak au Poivre is made with fresh cracked pepper but regular black pepper is a good alternative if you don’t have any peppercorns on hand.
Serve the pork chops with rice and a nice mix of cucumbers and tomatoes for a refreshing accompaniment.
Peppered Pork Chops
- 4 pork chops (1lb)
- 1 tsp salt
- 4 tbsp crushed black peppercorn
- 3 tbsp olive oil
- 3 chopped cloves of garlic
- 1/2 cup chopped onion
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tsp brown sugar
- chopped cilantro for garnish
1. Lightly salt pork chops on both sides and then press crushed peppercorn on to the porkchops.
2. Heat oil in a large sauté pan (~6 quart) on medium high heat.
3. Add pork chops to hot pan and pan-fry until both sides are brown.
4. Remove pork chops to a warm plate.
5. Reduce to low heat, sauté onions until carmelized and then add garlic.
6. Quickly add fish sauce, oyster sauce, and brown sugar. Stir to meld flavors.
7. Replace pork chops to pan and simmer on low heat for 2-3 minutes, be sure to flip the pork chops to coat them with the carmelized sauce.
8. Plate and drizzle sauce over pork chops. Garnish with cilantro.